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Zigeuner Sauce

Yield: 2 cups

Ingredients and directions for this recipe

-----------------------BASE: SIMPLE BROWN SAUCE-----------------------
2 tb Ham; finely chopped 4 ts Flour
2 tb Onion; finely chopped 2 c Beef stock
2 tb Carrot; finely chopped 1 ts Salt
2 tb Celery; finely chopped 3 ea Peppercorns
2 tb Butter Bouquet garni

1 c Brown sauce (above) 3 tb Slivered mushrooms
3 tb White wine 3 tb Slivered tongue
2 ts Thick tomato puree 1 tb Butter

The Base for Zigeuner Sauce- Simple Brown Sauce:
Saute 2 tablespoons each of ham, onion, carrot, and celery, all
finely chopped, in 2 tablespoons butter for a few minutes. Blend in 4
teaspoons flour and stir well for 3 minutes. Add 2 cups beef stock, 1
teaspoon salt, 3 peppercorns, and a bouquet garni. Simmer the sauce
for 15 minutes longer and strain it. Use the sauce for meats or as a
base for other sauces. Makes 2 cups.

Zigeuner Sauce: To 1 cup brown sauce, add 3 tablespoons white wine
and 2 teaspoons thick tomato puree. Saute 3 tablespoons each of
slivered mushrooms and tongue in 1 tablespoon butter for about 3
minutes, or until the mushrooms are lightly browned. Bring the sauce
to a boil and add the tongue and mushrooms. Serve with meat.


See also:
Previous recipe Zia Bakery And Cafe Spelt Muffins
Next recipe Zigeuner Schnitzel (gypsy Cutlets)

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